*  Exported from  MasterCook  *

                     RASPBERRY-ROSE GERANIUM VINEGAR

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Fruits

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4       c            Red wine vinegar
   1       c            Rose geranium leaves,
                        Washed and patted dry
   2       c            Raspberries
     1/4   c            Raspberries for final
                        Bottling
   1                    (or 2) fresh geranium leaves
                        For final bottling

  Heat the vinegar and geranium leaves in a nonreactive saucepan until hot
  but not boiling.  Place the raspberries in a widemouthed quart (or larger)
  jar and crush lightly with a wooden spoon.  Pour in the hot vinegar and
  geranium leaves.  Cover the jar with plastic wrap and secure with string or
  a rubber band.  Season for at least 2 weeks in a cool, dimly lit place,
  swirling contents occasionally. Strain the vinegar through a sieve lined
  with 2 layers of dampened cheesecloth into a sterilized bottle. Drop in the
  fresh raspberries and fresh geranium leaf. Cap or cork the bottle. Makes 1
  quart.
 


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